ArticleFoods (Basel, Switzerland)2022
Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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7 authors at 2 institutions in 1 country.
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Abstract
Despite the biological interest in herring milt hydrolysate (HMH), its valorization is limited by its unpleasant odor resulting from the presence of mainly amine and carbonyl compounds. Recently, a deaerator was demonstrated as an interesting avenue to reduce the odorous content of HMH. However, the removal rate of amine and carbonyl compounds was highly dependent on the operating conditions, and the impact of such a process on the biological potential of HMH was not considered. Therefore, this study aimed to optimize the deaerator process by assessing the impacts of the combination of deaerator treatments at neutral and basic pH, the increase in pH from 10 to 11, and the substitution of NaOH by KOH on the odorous content and the antioxidant activity of HMH. Results showed that the highest deodorization rate of HMH was obtained when a deaerator treatment at neutral pH was combined with another one at basic pH using KOH for alkalization. This condition resulted in a decrease in the dimethylamine and trimethylamine contents by 70%, while certain compounds such as 2,3-pentanedione, methional, (
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